Gungo Peas Soup is a Jamaican favorite. It is a rich Jamaican soup that features beef, pig tails, gungo peas, yellow yam and more. Often served as a  “Saturday soup”.


  • 1½  lb stew beef bone (with meat on it) or cubed stew beef
  • 1 lb salted pig tail
  • 2 cups Gungo Peas green (dried or frozen Gungo peas can be used)
  • 3 sprig thyme
  • 2 stalks scallion
  • 8 pimento (all spice) seeds
  • 2 teaspoon salt
  • 1  teaspoon black pepper
  • 4 qt water
  • 3 medium small irish potatoes peeled and cubed
  • 2 scotch bonnet peppers
  • 2 garlic pegs (crushed)
  • ½   cup carrots, cubed (optional)
  • 1 lb. yellow yam, cut up (optional)
  • Flour for spinners/dumplings (optional)

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  1. Soak peas in cold water to soften (preferably overnight).
  2. Soak salted pigtail in cold water to get rid of excess salt (preferably overnight).
  3. Place the pig tail, beef, and Gungo peas in a large sauce pan with boiling water. (Optional – use a pressure cooker to save time)
  4. Simmer for about two hours or until beans and meat are tender.(Using a pressure cooker would take 30 minutes. Then transfer to a large sauce pan)
  5. Add the potatoes, yam, thyme, garlic, salt, pepper, pimento (all spice), scotch bonnet peppers and hot pepper
  6. Stir the soup and simmer for ½  hour before adding spinners/dumplings (optional) &  carrot (optional)
  7. Simmer for another ½ hour until the soup is of a medium consistency. Serve hot.

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